Author(s):

AK Thikare, RR Shelke, SS Kahandal, PA Kahate, SR Shegokar and SR Dalal

Abstract: The present investigation was conducted at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with a view to evaluate the sensory quality and to estimate the cost of strawberry Kalakand during the year 2019-2020. Present investigation was carried out with five treatments and four replications. The treatment details were T1 control ( 70 part of cow milk khoa +30 part of sugar), T2 (65 part of cow milk khoa + 5 part of strawberry pulp +30 part of sugar), T3 (60 part of cow milk khoa + 10 part of strawberry pulp +30 part of sugar ), T4 (55 part of cow milk khoa + 15 part of strawberry pulp +30 part of sugar), and T5 (50 part of cow milk khoa + 20part of strawberry pulp +30 part of sugar ). The kalakand prepared from combination of 55 per cent cow milk khoa and 15 per cent strawberry pulp (T4) scored significantly highest scores for flavour, body and texture, colour and appearance and overall acceptability which were found superior amongst all the treatments. The cost of production per kg of strawberry kalakand was slightly decreased with increase in rate of addition of strawberry pulp i.e. Rs. 289.77 (T1), Rs. 277.25 (T2), Rs. 266.31 (T3), Rs. 256.66 (T4) and Rs. 248.10 (T5).

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